Salmon marinated with dill

Preparation info

  • Serves


    • Difficulty


Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

A dish of great simplicity and great merit. So far as I can discover, it is of Swedish origin although met, happily, throughout Scandinavia. Salmon treated in this way will keep for up to a week in the refrigerator.


  • fresh salmon, middle cut, kg (3 lb)
  • a large bunch of dill


Have the piece of salmon cleaned, scaled, bisected lengthways and deboned.

Choose a glass or enamel casserole of the right size and place one of your two pieces of salmon, skin side down, in the bottom of it. Add the dill, chopped if necessary. Combine the remaining ingredients and sprinkle them over the dill. Then cap the preparation with the other piece of salmon, this time skin side